Pumpkin Cookies - Two Different Ways

Wow, I can't believe September is half way over!! As of Monday it is officially Fall which makes me super excited. I can't wait to take Owen pumpkin & apple picking later this month, it's one of my all time favorite fall outings. As everyone knows football season has started and I'm proud to announce I'm in a Fantasy Football league with my girlfriends this year, it totally makes watching the games more fun. Hopefully my team which is called "Mama Means Business" continues to do well, so far I'm 1-1 but it's a long season so we'll see how it goes. I made these pumpkin cookies last week with the intention to follow the recipes instructions and make them like Snickerdoodles with the cinnamon sugar mixture on the outside but while I was baking I decided I wanted something with chocolate so I made two different versions of the same cookie. Half of the batch I baked with cinnamon / sugar & half I left plain and then drizzled them with chocolate. You can choose to do both as well or just make one or the other.

Ingredients for Cookie Dough:

3 3/4 Cups Flour

1 1/2 Tsp Baking Powder

1/2 Tsp Salt

1/2 Tsp Cinnamon

1/4 Tsp Nutmeg

2 Sticks I Can't Believe it's Not Butter for Cooking and Baking - Softened

1 Cup Sugar

1/2 Cup Brown Sugar

1 Cup Pumpkin Puree

1 Egg

2 Tsp Vanilla

Ingredients for toppings:

1/2 Cup Sugar

1 Tsp Cinnamon

1/2 Tsp Nutmeg

1/2 Tsp Ginger

1/4 Tsp Allspice

or/and

1/2 Cup Chocolate Morsels or Chunks

1-2 Tbsp Skim Milk

Adapted from: http://abitchinkitchen.blogspot.ca

In your stand mixer bowl combine the sugars and margarine on a medium speed for a minute or two until it's smooth and creamy. Beat in the egg and vanilla, then mix in the pumpkin puree.

In a large bowl whisk together the flour, baking power, salt, cinnamon and nutmeg.

Add the dry ingredients into the wet in 2-3 additions, beating until completely combined before each new addition.

Cover with plastic wrap and allow to sit in the fridge until firm 1-2 hours. When the dough is ready, preheat the oven to 350 F.

If you are going to do the Snickerdoodle version, combine the sugar topping ingredients in a small bowl. Roll about a Tbsp or so of dough into a ball and toss it in the sugar mixture to coat. Line a cookie sheet with parchment paper and place the sugared balls about 2 inches apart. 

Using the bottom of a moistened glass dip the glass into the sugar mixture and then use it to flatten each cookie, dipping it back into the sugar bowl as needed. Bake the cookies 10-12 minutes until they are set and the edges are ever so slightly golden. Allow to cool for 5 minutes on the cookie sheet and then transfer them onto a baking rack to cool completely.

If you are going to make the chocolate version you will still use a cookie sheet with parchment and bake them for 10-12 minutes but you won't dip them in the sugar or flatten them.

Once the plain pumpkin cookies have cooled completely melt the chocolate for drizzling. You can use a double boiler if you have one or you can improvise by putting a smaller pot with the chocolate and milk on top of a larger pot with water that is almost boiling, using the microwave will also work just fine. Mix the chocolate together with the milk as it melts. While it is still warm, using a fork, drizzle the chocolate over the cooled cookies and allow them to set for at least an hour or so before transferring to a cookie tin or Tupperware.

Enjoy!!

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